Not only are both summer on a plate, but they’re super easy to make, too. The Fra Diavolo calls for oh-so-glorious sriracha for a little kick, and the mussels are simmered in beer (note: Baxter Brewing Company‘s “Summer Celsius” brew has since been renamed to “Summer Swelter“). Served together or on separate nights, each dish has the makings of ideal beach day closer. Grab the recipes on Dan’s blog now – and get cooking.

Smell that? Yep – that’s grilling season in all its glory, emanating from yards and patios across the country.

When faced with charcoals and a flame, we have to admit – the all-too-predictable burgers-and-hot-dogs route is our MO. Blogger Emily Koenigsberg, however, proves that charbroiled flavors can be taken to epicurean heights. Meet: Thai Chicken Skewers with Peanut Sauce (pictured above).

This recipe is as easy to make as a classic shish kabab. But with an exceptionally delicious marinade (Koenigsberg originally wanted to name the dish “YUM, Make This Right Now”), these are the chicken bites that’ll blow every other cookout go-to out of the proverbial water.

Try these skewers yourself – the recipe (along with countless others) can be found on Emily’s lovely food blog, Emily Bites.

When it comes to summer eats, Italian food – typically associated with heavier meals – is all too often overlooked. Which is crazy, because Italian cuisine is all about light simplicity (with super-fresh ingredients, of course).

Case in point: these two recipes, both the handiwork of talented food blogger Jen (you’ll be obsessed with her site, Tiny Urban Kitchen). The Gnocchi with Summer Roasted Tomatoes takes full advantage of summer’s candy-like tomatoes, and Olive Oil Ice Cream – well, it needs zero justification. Serve them up at next Sunday’s dinner alfresco. They pair perfectly with a mild breeze.

Boston Magazine awarded them “Best Clam Chowder.” The Boston People’s Choice Awards declared them “Best Seafood Restaurant.” Simply put, Chef Armand Toutaint is a bona fide expert when it comes to serving up fish, shellfish, and the like. So when Turner Fisheries offered to share this clambake recipe – which, mind you, doesn’t require a beach – we most definitely took them up on it (and you should, too).

Is Cinco de Mayo on your radar? It’s certainly on ours. (Can’t beat Mexican food.) In preparation for Sunday’s endless feasting, we’d been scouring the Internet for party-ready recipes.

That’s when we came across The Amateur Gourmet – the answer to our foodie dreams. Adam Roberts doesn’t mess around in the kitchen. Check out his super-comprehensive blog, mouthwatering recipes, gorgeous cookbook, and impressive accolades.